Thread: Pyrazine aroma and flavor in Cabernet S.

"aesthete8" asked of the group.................

> Has that dimished over the last 10-20 years?

Yes, definitely - and the reason is very simple.

There is a finite, tiny amount of methoxypyrazine available in the
environment for uptake into plants.

With the muchly increased plantings of Sauvignon Blanc, not only in
Marlborough NZ but other countries, trying to cash in on this varieties
newfound popularity, the uptake of methoxypyrazine in these areas mean that
reduced amounts are available elsewhere, and levels have significantly
dropped in all regions growing Cabernet Sauvignon.

Very interesting thesis here

http://www.pawinegrape.com/uploads/P...akso-Sacks.pdf

...

Four One

Disappointed that you did not comment on my hypothesis

St.H



"st.helier" wrote in message news:jvdd2u$dpq$[email protected]..

"aesthete8" asked of the group.................

> Has that dimished over the last 10-20 years?

Yes, definitely - and the reason is very simple.

There is a finite, tiny amount of methoxypyrazine available in the
environment for uptake into plants.

With the muchly increased plantings of Sauvignon Blanc, not only in
Marlborough NZ but other countries, trying to cash in on this varieties
newfound popularity, the uptake of methoxypyrazine in these areas mean that
reduced amounts are available elsewhere, and levels have significantly
dropped in all regions growing Cabernet Sauvignon.

Very interesting thesis here

http://www.pawinegrape.com/uploads/P...akso-Sacks.pdf

...

Four One

On 8/3/12 2:13 AM, st.helier wrote:
> Disappointed that you did not comment on my hypothesis

Sorry, I was too busy guffawing, milud. Methoxypyrazine, as I have no
doubt you know, is made by the plant itself, but is consumed by
processes unknown to me during the ripening process. That's why
(over)ripe Cabernet varieties lose their methoxypyrazine flavors.
Sauvignon, OTOH, seems to hang onto its longer than most, hence that
most appealing "cat's pee on gooseberry" aroma that we all know and
(some of us) love ;-)

Mark Lipton


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alt.food.wine FAQ: http://winefaq.cwdjr.net

On Wednesday, August 1, 2012 3:03:27 AM UTC-6, aesthete8 wrote:
> Has that dimished over the last 10-20 years?

I thought methoxypyrazine was the cat pee smell. Thanks Mark for confirming that.

On Jul 31, 11:03*pm, aesthete8 <art...@gmail.com> wrote:
> Has that dimished over the last 10-20 years?

Thanks to all for your quick and informative replies.

I posted this topic in response to this recent article which says:

- I believe that most drinkers no longer know what a “classic”
Cabernet Sauvignon tastes like.

http://www.midweek.com/defining-a-cl...net-sauvignon/